MM and I were craving seafood and we don’t cook linguine very often, so our choice for dinner on Sunday night was simple: linguine con gamberetti (linguine with shrimp). Good pastas are simple and easy – Americans tend to make pasta too complex and ruin the flavors of the ingredients. Just keep trying to make pasta, and soon you will never need to follow a recipe – you will know what goes with what, how much to use, and how to cook it. Ingredients:-3 cloves garlic-4 Tbsp olive oil (not extra virgin)-1 lb small shrimp (cleaned)-1 cup San Maranzano crushed tomatoes-handfull corse sea salt-1 box De Cecco linguine-4 leaves fresh basil

Recipe:-put water in pot to begin boiling for pasta-chop garlic and put in pan with olive oil -let the garlic infuse the oil – you will smell it – but don’t burn it-add shrimp and cook till they are done-remove shrimp, but try to keep most of the olive oil and garlic in the pan-add San Maranzano crushed tomatoes-let cook on low -once water is at full boil, add handfull of corse sea salt-add pasta -stir sauce every once in awhile to keep the oil and tomato mixing-a couple minutes before the pasta is finished, add shrimp to sauce-cut basil leaves in a few pieces and add to sauce-cook pasta to al dente -drain pasta, add to sauce in pan-mix and let simmer at a higher heat for about a minuteYou’re finished! Buon appetito!